周鹏 - 江南大学 - 食品学院

个人简介

教育背景 2005 美国康乃尔大学 (Cornell University) 食品科学博士 2001 日本长崎大学 (Nagasaki University) 生物物理和化学交换研究生 2000 中国海洋大学食品科学和工程硕士 1997 中国海洋大学食品科学和工程学士研究工作经历 2008.1-至今教授食品科学与技术国家重点实验室，江南大学 2008.5-2013.5 客座副教授食品科学和营养系，美国明尼苏达大学 2005.5-2007.12 博士后研究员食品科学和营养系，美国明尼苏达大学

研究领域

从事食品物性、乳制品与水产品加工方面的研究

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Liu B, Zhou P, Liu X, Sun X, Li H, Lin M. Detection of Pesticides in Fruits by Surface-Enhanced Raman Spectroscopy Coupled with Gold Nanostructures. Food and Bioprocess Technology. 2012. 1-9 2. Liu D, Liang L, Regenstein JM, Zhou P. Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis). Food Chemistry. 2012. 133(4). 1441-1448 3. Ying-jia Chen, Li Liang,Xiao-ming Liu,Theodore P. Labuza, Peng Zhou. Effect Fructose and Glucoseon Glycation of β−Lactoglobulin in an Intermediate-Moisture Food Model System: Analysis by Liquid Chromatography−Mass Spectrometry (LC−MS) and Data-Independent Acquisition LC−MS (LC−MSE). Journal of agricultural and food chemistry. 2012. 60. 10674-682 4. Liu D, Zhou P, Liu X, Labuza TP. Moisture‐Induced Aggregation of Alpha‐Lactalbumin: Effects of Temperature, Cations, and pH. Journal of food science 2011 76(6). C817-C23 5. Ntakatsane M, Yang X, Lin M, Liu X, Zhou P. Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin. Journal of Dairy Science. 2011. 94(11). 5375-80 6. Liu X, Zhou P, Tran A, Labuza TP. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. Journal of agricultural and food chemistry. 2009. 57(6). 2339-45 7. Uzzan M, Nechrebeki J, Zhou P, Labuza TP. Effect of water activity and temperature on the stability of creatine during storage Drug development and industrial pharmacy. 2009. 35(8). 1003-8 8. Yang H, Wang Y, Zhou P, Regenstein JM. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins Food Hydrocolloids. 2008. 22(8). 1541-50 9. Zhou P, Liu X, Labuza TP. Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. Journal of agricultural and food chemistry. 2008. 56(12). 4534-40 10. Zhou P, Liu X, Labuza TP. Moisture-induced aggregation of whey proteins in a protein/buffer model system. Journal of agricultural and food chemistry. 2008. 56(6) . 48-54 11. Zhou P, Labuza TP. Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage. Food Biophysics. 2007. 2(2). 108-16 12. Zhou P, Regenstein JM. Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements. Journal of food science. 2007. 72(4). C196-C201 13. Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2‐Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin. Journal of food science. 2007. 72(4). C188-C95 14. Zhou P, Mulvaney SJ, Regenstein JM. Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins. Journal of food science. 2006 . 71(6). C313-C21 15. Zhou P, Regenstein J. Determination of total protein content in gelatin solutions with the Lowry or Biuret assay. Journal of food science. 2006. 71(8). C474-C9 16. Zhou P, Regenstein JM. Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. Journal of food science. 2005. 70(6) C392-C6 17. Zhou P, Regenstein JM. Optimization of extraction conditions for pollock skin gelatin Journal of food science. 2004. 69(5). C398-C8